Eggnog Cream Pie - Week 52

Whipped Cream with the rich taste of Egg Nog makes this a delicious dessert.

I wanted to finish the year off big with a grand gesture of decorative crusts, maybe even a painted design on the crust. But instead, I finished it up with a simple creamy treat.

Ingredients:

1 bottom pie crust, prebaked

1 (4.6 oz) pkg non-instant vanilla pudding

¼ t. nutmeg

1-1/2 cups eggnog

2 cups heavy cream

1 pinch nutmeg

Directions:

In medium saucepan, combine pudding mix, ¼ t. nutmeg, and eggnog. Mix well. Cook over medium heat, stirring constantly, until thick and bubbly. Remove from heat.  

Transfer mixture to a large bowl, and refrigerate until thoroughly chilled. 

In a medium bowl, whip the cream to soft peaks. Remove the cold pudding from the refrigerator, and beat until smooth. Fold in whipped cream. Spoon into baked pie shell. Sprinkle additional nutmeg over the top. Refrigerate overnight.

During the holidays, I typically have a strong desire to

do some grand project when simple is just perfectly fine. 

What simple projects do you enjoy during the holidays?

Chocolate Cream Pie - Week 42

The most basic of pies sometimes exposes the cook.

It's been a long year of cooking, baking, documenting, and eating pie.  Week 42 was a point where I found myself in over my head. I did fix the pie, but I took it to a potluck and didn't get a finished picture of it. Honestly, it didn't turn out very well. I had found myself trying to do too many things all at once and it had lumps in the filling. It had a good taste, but it was kind of embarrassing that after all of that pie practice that it didn't turn out.  

Crazy thing is, earlier in the year; I had made a perfect chocolate meringue pie that turned out beautiful. I hadn't taken pictures of it at that time because it wasn't on my schedule yet. 

Anyways, there is proof I made it. I have pictures to document the beginning stages, but it didn't get a final picture.

Most recipes are similar, except that some use flour, and others use corn starch. I've had both, and I can taste the difference, but I can't choose a favorite.  This recipe includes both options.

Ingredients:

1 baked pastry shell

1-1/2 cup sugar

¼ cup cornstarch or ½ cup flour

¼ cup cocoa powder

½ t. salt

3 cups milk

4 egg yolks

1 T. butter

1-1/2 t. vanilla

(4 egg white meringue)

Directions:

In a medium saucepan, combine sugar, cornstarch(or flour), cocoa, and salt. Gradually stir in milk. Cook and stir constantly over medium-high heat till mixture is thickened and bubbly.  Reduce heat; cook and stir for 2 more minutes. Pour part of hot mixture slowly onto egg yolks, stirring constantly. Pour back into hot mixture. Cook and stir almost constantly for 2 more minutes.

Remove from heat. Stir in butter and vanilla. Pour the hot filling into baked shell. Spread meringue over hot filling. Seal to edge. Bake in a 350 oven for 12 to 15 minutes.

Cool.

If you prefer, skip the meringue and top with whipped cream. 

A good friend of mine did take a picture of her chocolate cream pie. And it turned out beautiful; so I'm going to share her picture instead. She posted the picture on Facebook, and her family responded that the pie looked like the ones her grandma had made.  And another responded that she had her grandma and mom's talent.

My friend Annette's pie... she is a great cook!

Many of us learned lessons from our grandma's kitchen and will potentially train our own grandchildren. Do you have a favorite from your grandma's kitchen that you want to share with your family? 

Strawberry Chiffon Pie - Week 26

Fresh, light, and airy pie made with fresh strawberries, gelatin, and cream.

This is another one of these pies that has multiple stages and steps that really do  make a difference and makes it a delicious pie. The cool creaminess is a delight with each bite.

One of the elements that I tried with my recipe that I don't recommend is a cream cheese crust. My family didn't care for it; so I am recommending the traditional pastry crust and modifying the recipe. 

One of the stages that you need to wait for is the chilling of the gelatin mixture. A neat way to expedite this procedure is to place your saucepan in a bowl of ice and stir it regularly. 

Ingredients:

2 - Pie crusts, baked

6 eggs, separated

1 c. sugar, divided

1/2 t. salt

4 t. lemon juice

1 quart fresh strawberries, crushed

1 small package strawberry gelatin

1 cup cream, whipped

1 t. cream of tartar

Whipped Cream!

Directions:

Combine egg yolks, half of sugar, salt lemon juice and strawberries.

Cook over low heat until mixture boils. 

Remove from heat and add strawberry gelatin.

Chill until partially set then fold in whipped cream.

Beat egg white with cream of tartar and rest of sugar until stiff.

Fold into strawberry and cream mixture.

Place in baked pie shells.

Chill several hours before serving.

This pie will be a great treat at the end of a long, hot day.

What is your favorite way to chill after a long day?

Rum Cream Pie - Week 24

Rich slices of Rum Cream Pie would be perfect for a tea party or any special occasion.

Innes Department Co. in the 30s.

I found this recipe alongside pictures of the Wichita, Kansas Innes Tea Room. This was one of their pies that they served in their top-floor establishment. Apparently this restaurant opened up in the 1920's on the 6th floor of the Innes department store in Wichita. It sounds like it was the perfect place to go with the ladies and be served during a busy day of shopping. It even had the luxury of air conditioning added in 1936. Unfortunately, the Tea Room closed sometime in the 70s and the department store closed in the 80s after it had operated as Macy's and Dillard's for years. Currently, the building is used for state offices.

I never had the opportunity to shop in the massive department store, but I'm guessing at one time it was quite the experience for Kansans. There are no department stores located in the Wichita downtown area now (other than Gander Mountain), but there remains entertainment, boutique shops, business offices, and dining establishments.

I had a few questions about the recipe. Like, what are toffee candies, and are they different than caramels or the hard candies? Or, do you really need all of that cream? I found this recipe here, and I've provided it pretty much as I found it. The next time, I will use caramels instead of the hard candies. And, there will be a next time because this was my favorite cream pie so far even though the rest of the family didn't like it as well.

Ingredients:

9" baked pastry shell

8-12 toffee candies

2 T. cream

1/2 t. rum flavoring

1-1/2 cups milk

1/2 cup cream

1/2 cup sugar

5 T. sifted flour

1/4 t. salt

2 eggs, well beaten

1 t. rum flavoring

1/2 cup whipping cream, whipped

Whipped cream and shaved chocolate for garnish (optional)

Directions:

In double boiler over hot water, melt toffee candies and 2 T. cream to thin to spreading consistency. Add rum flavoring. 

Spread candy mixture over bottom of baked pastry shell. 

In double boiler over hot water, heat milk and ½ c. cream. Mix together sugar, flour and salt and add to hot milk mixture in double boiler. Cook and stir until thickened, about 15 minutes. Add a little of the hot mixture to the beaten eggs, then stir egg mixture into double boiler mixture and cook 2 or 3 minutes, stirring constantly. Cool. Add rum flavoring and fold in whipped cream. Turn into pie shell. Garnish with whipped cream and shaved chocolate, covering entire surface if desired.

Tea parties are such a delight. Most young girls play tea party, and imagine themselves dressed up in hats and gloves with fancy teacups and tasty treats to eat. 

I attended a Garden Party this past spring, and my friends did a fabulous job...they served mini cucumber sandwiches, cupcakes, fruit salad, and lemon bars. 

The tasty refreshments at our Ladies Garden Party at church.

What are some of the refreshments you would serve at your tea party? 

Banana Cream Pie - Week 23

Old-Fashioned Banana Cream Pie is a tasty treat for the whole family.

Over the last 6 months, I've learned that there are wide range of "favorite pies" among family and friends. This pie is a common favorite.  My family was hesitant on declaring this on their favorite list too, until they tried it. I suspect that my husband was afraid that it would have fake-banana flavoring taste like banana laffy taffy (which I love, and he despises). However, there is nothing fake about this pie at all. The simple creamy flavors mix well with the fresh banana slices along with the crispy crust, which make it a tasty slice.

Meringue tops this pie, and I have found that it is really easy to make. The key is a chilled bowl and cooled egg whites.  However, it would also be delicious topped with whipped cream.

Ingredients (Pie):

1 pie pastry, baked

3 cups, milk, scalded

3/4 cup white sugar

1/3 cup flour

1/4 t. salt

3 egg yolks, slightly beaten

2 T. butter

1 t. vanilla

3 bananas

Ingredients (Meringue):

3 egg whites

3 T. sugar

1/2 t. vanilla

Directions (Pie):

In a heavy saucepan, combine sugar, flour and salt; gradually stir in the scalded milk. Over medium heat; stir constantly, cook until thickened. Cook for 3 additional minutes, stirring occasionally.

In a small bowl, beat 3 egg yolks. Stir a small amount of the hot mixture into beaten yolks. When thoroughly combined, stir yolks into hot mixture. Cook for 2 additional minutes, stirring constantly.

Remove from heat and blend in the butter and vanilla. Let sit until lukewarm. Slice bananas and scatter in baked pie shell. Pour warm mixture over bananas. Topped with whipped cream or Meringue.

Directions (Meringue):

Beat egg whites until frothy. Add sugar gradually and continue beating until stiff. Add flavoring. Pile on pie and bake at 350 degrees 10 to 15 minutes.

What is your all-time favorite pie? Do you think you could be convinced otherwise?

Mexican Chocolate Cream Pie - Week 20

The first note was coffee, then a hint of cinnamon, and then the zinger at the end. - Jonell

This Chocolate Cream Pie has characteristics that set it apart from your typical chocolate pie. If you prefer a little depth to your dessert, this pie is definitely for you! When I chose this pie, I couldn't wait to see how the different ingredients would mix with the traditional taste of chocolate pie, it didn't disappoint. You can find the original recipe here at myrecipes.com. I do think my favorite part was the crust.

When I was looking for the ingredients, I found the instant coffee at the store with 7 individual packets for $1. My husband claimed the other 6 for camping.

Crust Ingredients:

1-1/2 cups graham cracker crumbs

2 T. sugar

1 t. cinnamon

1/8 t. salt

1 egg white

2 T. butter, melted

Filling Ingredients:

1-3/4 cups milk, hot & scalded

1/2 cup sugar

2 T. cornstarch

1 T. unsweetened cocoa

1/4 t. instant coffee

1/8 t. salt

1/8 t. cayenne pepper

1 egg

1 egg yolk

1/3 cup unsweetened cocoa

2 T. vegetable oil

1-1/2 cups frozen topping

Crust Directions:

Reserve 1 T. graham cracker crumbs for topping. Combine the remaining crumbs, 2 T. sugar, cinnamon, and 1/8 t. salt in a bow, stirring well. Stir in egg white and butter. Press crumb mixture into bottom and sides of a greased 9” pie plate. Bake at 375 degrees for 9 minutes or until lightly toasted; cool completely on a wire rack.

Filling Directions:

In mixing bowl, combine ½ cup sugar, cornstarch, 1 T. unsweetened cocoa, instant coffee, salt, cayenne pepper, and 1 egg. Gradually add milk, and whisking together well. Put mixture in heavy saucepan, and cook over medium heat for 10 minutes, or until thick & bubbly stirring constantly. Mix 1/3 cup cocoa and oil together. Add to milk mixture, and sir until smooth. Place pan in a large ice-filled bowl for 10 minutes or until mixture cools,stirring occasionally. 

Spread over  crust. Chill for 3 hours or until set. Spread with whipped topping; sprinkle with reserved graham cracker topping.

Do you have a recipe that has an unusual ingredient that enhances a traditional dish? 

I'd love to hear about it!

Boston Cream Pie - Week 19 Bonus

The Pie that's really a cake filled with creamy filling.

But to be on the safe side, I put it in a pie dish.  History of this pie states that in the mid-nineteenth century that pie tins were more common than the cake tin; so, the first Boston Cream Pies were probably made as pies. 

This dessert is the perfect treat for any occasion. It has the simplicity of a cake, but has enough extras to make it special.  I put together this recipe from an old cake recipe in a McCall's cookbook dated 1910 (according to cinnamonspiceandeverythingnice.com). I added a basic cream filling and chocolate glaze. 
And the best thing about this recipe, is that it make 2 pies! You can enjoy one yourself, and slip the other one on a paper plate and give to your neighbor or friend: Pie it Forward!

Cake Ingredients:
2 cups flour
1-1/4 cups sugar

1 T. baking powder
1 t. salt
1/2 cup butter, softened
1 cup milk
1 t. vanilla
2 eggs

Cream Filling Ingredients
2/3 cup sugar
4 T. cornstarch
1/4 t. salt
3 cups milk
4 egg yolk, beaten
4 t. vanilla

Glaze Ingredients:
1/3 cup cocoa powder
1/2 cup butter melted
2 cups powdered sugar
2 t. vanilla
1/4 cup hot water

Cake Directions:
Grease and flour 2-8” round cake pans. Mix flour, sugar, baking powder and salt. Add butter, milk and vanilla. Beat for about 2 minutes. Add eggs, and beat another 60 seconds. Pour batter into prepared pans. Bake at 350 degrees for 30-35 minutes or until toothpick comes clean. Cool for 10 minutes and then turn out and cool completely on wire racks.

Cream Filling Directions: 
In saucepan, mix 2/3 cup sugar, cornstarch, and salt. Stir in milk gradually and cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir 1 minute. Stir at least ½ of the mixture slowly into egg yolks. Return egg yolk mixture to the saucepan and boil and stir for 1 minute. Remove from heat and stir in the 4 t. of vanilla.

Chocolate Glaze Directions:
Mix cocoa powder and melted butter together. Stir in 2 cups powdered sugar, and vanilla. Stir in water, one teaspoon at a time, until glaze is of desired consistency.

Assembly:
Split the cooled cakes in half to make 2 thin layers each. 

Fill the layers with the filling. 

Then spread the chocolate glaze over top.

Refrigerate any leftover cake.

I took one of these pies to a potluck dinner and the other one to our Pastor. Who will you share your extra pie with? I'd love to hear how you "pie-it-forward"!

Grandma's Hershey Chocolate Pie - Week 16

Grandmas always makes the best food!

This recipe came from my husband's family recipes. Unfortunately, I never had a chance to eat this particular dish from his Grandma. However, I will never forget her barbecue chicken, homemade ice cream and her endless supply of treats. 

Believe it or not, years before I met my husband, I actually visited her home as a child with my family and remember that she had treats ready to welcome her guests.  She made hot cocoa that was so thick and rich that you could imagine that the spoon could stand up on its own.

Ingredients:

1 graham cracker crust

4.5 oz Hershey chocolate bar

1/3 cup milk

20 large marshmallows

1 cup whipping cream

3 T. powdered sugar

1 t. vanilla

Chocolate!!

Directions:

Melt chocolate, milk, and marshmallows over medium heat. Spread over crust, and cool. Whip whipping cream until soft peaks. Whip powdered sugar and vanilla in the whipped cream. Spread over chocolate filling. Refrigerate until serving.

Whipping Cream!

I hope you enjoy this rich chocolatey dessert that only could come out of a grandma's recipe box.